Birmingham’s highest restaurant with views stretching across the city has finally launched, along with a new hotel.
Marco Pierre White Steakhouse Bar & Grill, which includes a Laurent Perrier Champagne bar, has opened on the 25th floor of The Cube in the city centre.
Sanguine Hospitality is behind the new restaurant as well as a new Hotel Indigo which takes up the two floors below and the club and spa on the ground levels which opens early next year.
Managing director Nick Taplin said the end results more than justified the company’s £12 million investment in the scheme.
He said: “When we set out on this journey, we knew we had the opportunity to deliver something very special. Looking around now, I think we can say with confidence that we have achieved our goal.
“The scale of our investment and the calibre of venues we are bringing to Birmingham aim to provide a defining shift in how people spend their free time.
“Demand for Marco’s restaurant and Hotel Indigo has already exceeded our expectations, with many nights sold out, and this gives us great encouragement as we move forward with our plans.
“I was astounded to discover that Birmingham did not already have a sky bar or rooftop restaurant, given the range of magnificent buildings in the city. We have definitely redressed this now.
“The Cube is a stunning addition to Birmingham’s skyline and we are confident that we have delivered an equally stunning, upscale leisure offer for residents and visitors alike.
‘‘Now the hard work really begins to ensure we give each of our guests an unforgettably high level of service.”
Neil Edginton, director at The Cube, said: “The Cube has already made a name for itself as an iconic building and landmark destination at the heart of Birmingham as over the past 12 months our vision for this unique venue has come to life.
‘‘Marco’s restaurant and the boutique hotel represent The Cube’s crowning glory and alongside Adee Phelan’s salon, bring a whole new dimension to our canalside location, which offers an exclusive city centre living experience.”